Risotto Cu Sparanghel (asparagus Risotto)
articol scris de Brindusa blog brindusascheaua.blogspot.com
- 1 ceapa, tocata marunt
- 30 g unt (sau 3 linguri ulei de masline)
- 500 ml supa clara de vita (facuta in casa, nu din cub!)
- 500 ml zeama in care a fiert sparanghelul
- 300 g orez cu bob mare rotund (eu am luat de la Scotti, Colosal)
- 150 ml vin alb sec
- 50 g parmezan de buna calitate (Garan Padano de la Galbani am folosit eu)
- 5 fire de sparangel, fierte in prealabil
- sare, piper dupa gust
- coaja rasa de la o lamaie
1. Fierbe cele 5 fire de sparanghel, impreuna cu cozile mai groase care nu se folosesc la mancare in cca 600 ml apa, cam 10 minute. Strecoara zeama, arunca cozile si taie firele folositoare in bucatele potrivite.
2. Incalzeste supa. Amestec-o cu zeama de la sparanghel, astfel incat in total sa ai cam 1litru
3. Intr-o tigaie incapatoare topeste untul. Da focul mic, adauga ceapa si lasa sa se inmoaie cam 5-7 minute. Da focul la mediu si adauga orezul. Prajeste-l amestecand continuu cateva minute. Potriveste in asa fel taria focului incat orezul sa nu se rumeneasca, ci doar sa devina translucid.
4. Adauga vinul si coace la foc mic- mediu, pana s-a absorbit tot, amestecand continuu.
5. Adauga cate un polonic de supa. Amesteca in orez pana ce tot lichidul s-a absorbit. Continua acest procedeu pana ce orezul este moale, dar cumva al dente.
6. Adauga sparanghelul si mai lasa putin sa fiarba.
7. Potriveste de sare si piper. Adauga parmezanul si coja de lamaie. Amesteca, lasa 5 minute sa se racoreasca putin si serveste risotto cald ca fel principal (la cina) sau ca garnitura la alte feluri de mancare.
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* 1 onion, chopped
* 30 g butter (or 3 tablespoons olive oil)
* 500 ml of clear beef broth (homemade!)
* 500 ml of soup from boiled asparagus
* 300 g large round grain rice
* 150 ml dry white wine
* 50 grams of good quality Parmesan cheese (the Yellow Warranty Padano I've used)
* 5 asparagus, previously boiled
* Salt and pepper to taste
* Zest from one lemon
1. Boil the asparagus, with thicker parts that are not used in food, in about 600 ml of water, about 10 minutes. Strain broth, discard thick parts and cut into pieces the parts that you use.
2. Heat soup. Mix it with soup from asparagus, so it's about 1liter.
3. In a big pan melt butter. Over low heat, add onion and let it fry about 5-7 minutes. Rise heat to medium and add rice. Fry stirring it a few minutes. The fire must not brown the rice, only to become translucent.
4. Add wine and cook on medium-low heat until all is absorbed, stirring constantly.
5. Add one ladle of soup. Mix in the rice until all liquid is absorbed. Continue this procedure until rice is soft, but somewhat al dente.
6. Add asparagus and let it simmer a bit.
7. Add salt and pepper. Add Parmesan cheese and lemon zest. Mix, allow 5 minutes to cool slightly and serve warm risotto as a main course (dinner) or as a garnish to other dishes.
